After the thick rich soups and stews of winter our bodies need to attune themselves to the heat of summer and the activities that sunshine brings. The following soup is aimed to bring a sense of lightness and energy back into our bodies.
The photo is there to provide you with inspiration of the different types of vegetables and herbs that are available during the cross-over period between winter, spring and summer.
Choose whatever vegetables and fresh herbs you wish. Avoid using potatoes as they tend to be too starchy for the result you are wanting.
- Put the washed food and herbs on the kitchen table and enjoy what you see.
- Decide how each vegetable could be best cut up – experiment with different shapes and sizes.
- If you want to include tomatoes; then take off the skins by pouring boiling water over them, allow to stand for a moment or two, nick the skin and it should peel off easily; then chop into chunks rather than making a puree. Each vegetable should be able to be experienced for itself.
- Place what you have done into separate piles – we prefer using the pottery bowls that are available in our home.
- Put the vegetables that take longer to cook into the heavy-bottom pot with enough water to cover them
- Add a vegetable stock cube or maybe two.
- Bring to the boil and simmer gently until al dente (crunchy).
- Add the other vegetables that take less time to cook such as tomatoes, green beans and spinach and a bit more water
- Just before serving add finely chopped fresh herbs, a squeeze of fresh lemon juice and a teaspoon of finely grated lemon peel (zest of the lemon).
As this is a cleansing soup, we recommend that you also put in stacks of garlic. It not only adds flavour but is a marvelous protection against colds and flu that the change of seasons can bring.